-
1
Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then saute neck, giblets, and onion until well browned, 10 to 15 minutes.
-
2
Add remaining stock ingredients and simmer, uncovered, until liquid is reduced to about 4 cups, about 45 minutes.
-
3
Pour stock through a fine-mesh sieve into a bowl, discarding solids.
-
4
Skim off and discard any fat.
-
5
Skim fat from pan drippings (while turkey stands) and reserve fat.
-
6
Straddle roasting pan across 2 burners, then add Madeira and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until liquid is reduced by about half, about 4 minutes, then add to giblet stock.
-
7
Heat 3 tablespoons reserved turkey fat (if you have less, use butter to make up difference) in a 3- to 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes.
-
8
Add hot stock in a fast stream, whisking constantly to prevent lumps.
-
9
Bring to a boil, whisking, then reduce heat and simmer, stirring frequently, 5 minutes.
-
10
Add cream and simmer, stirring frequently, 10 minutes.
-
11
Pour sauce through a fine-mesh sieve into a sauceboat or serving bowl and season with salt and pepper.
